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There are so many salsas available in the markets that to make one at home seems rather unnecessary and a bit of a time waste. However, when freshness and flavor matters, making salsa at home is the only way to customize the taste. This version is a restaurant style salsa that is very easy to make!
The photo above shows canned tomatoes and green chiles just to make the point that even if the vegetables aren't in season, you can still have a delicious salsa. Be sure to pick organic brands and ones that use BPA-free cans or are in glass jars.
However, fresh tomatoes and fresh roasted poblanos are perfect! Mix them with lime juice, fresh jalapeno, onion, garlic, cumin, a bit of tomato sauce (for thickness and concentration of taste), and of course, salt. These simple ingredients are all that's needed to make a great restaurant style salsa! You can tweak it as needed, based on the spiciness of the chiles, or the acidity of the tomatoes, or based simply on what your own tastes tell you what would taste delicious.
To puree or to chop the salsa?
There are two ways to do this … you can put all the ingredients in a food processor and pulse it a bit or you can simply chop them small, mix them up, and serve it. I guess it just depends on the texture you want. For me? It depends on whether I want to wash the food processor! But you do you! It's your time and your kitchen after all.
If you don't plan to puree the salsa, be sure to chop the vegetables rather small. If you've ever tried to get large chunks of salsa onto a chip, and consequently, into your mouth, you know this is good advice.
The quantities in this recipe make a bit more than a quart. It might sound like a lot, but one dip of a chip might persuade you that it won't be too much! It also might just mean that you should throw a party. Or share with your neighbors. Or take some to work. Or have some teens over … they eat any and everything!! And lots of it!
More Mexican Salsa Recipes you might like:
Recipe
Tammy's Restaurant-Style Salsa
Ingredients
- 1 ¾ pounds tomatoes or a 28-ounce can of chopped tomatoes
- 1 small can green chiles or 2 fresh roasted poblanos
- ½ medium white onion chopped
- 1 jalapeno chopped small, remove seeds if desired
- ½ cup cilantro chopped
- 1 clove garlic chopped
- ½ cup passata AKA as tomato puree
- zest of one lime optional
- juice of a lime
- 1 teaspoon cumin
- Salt to taste
Instructions
- Option #1 - Chop everything small and mix together. Serve right away or store in a quart jar in the fridge.
- Option #2 - Put all ingredients in the bowl of a food processor and pulse about 10 times, or until you get the consistency you like. Don't over process or it will be too runny to dip onto chips.
Notes
- Wear gloves when cutting fresh hot peppers. If you don't have a glove, use a plastic storage bag. Even a paper towel is better than nothing! I've touched my eyes, the corner of my mouth, or the end of my nose one time too many time to not warn you about this!
- If you don't plan to puree the salsa, be sure to chop the vegetables rather small. If you've ever tried to get large chunks of salsa onto a chip, and consequently, into your mouth, you know this is good advice.
- Use the stems of the cilantro. They ARE NOT a throw-away part of this herb. They have all the same flavor as the leaves and when pureeing or chopping small, it's a great way to use what might otherwise be considered waste. Start at the bottom of the bunch and chop super small slices up to where the leaves start. Save the leaves for garnishing and for where the "beauty" matters as much as the taste.
- Consider grating the lime peel, as well as using the juice, to enhance the lime flavor. It's exquisite.
- Be careful with the cumin. Add more if you want, but be mindful that cumin can quickly overpower so don't be too zealous with it.
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